Lincolnshire duck breast
METHOD
Melt the butter in a pan, add the shallot and garlic, cook on medium for 2 minutes. Add the celeriac and cook for 2 minutes, wet with the white wine, reduce for 3 minutes. Add the stock and cream, cook for 15 minutes, season with salt and pepper.
Pass the mixture in a blender and puree until smooth.
Place all the ingredients for the crème fraîche in a bowl and mix well, refrigerate until needed.
Separate the duck breast from the skin, season with salt and ginger. Heat a nonstick pan, add the skin with a little butter and cook for 1 minute. Discard the skin and add the breast, cook for 1 minute on medium heat, turn and cook for 1 minute. Reduce the heat and cook for a further 2 minutes each side.
Set aside to rest covered with aluminium foil.
Cut the blackberries in half, place in a bowl, cut the apples in fine strips leaving the skin on and mix with the berries and lemon juice – season lightly.
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